I brewed this two months ago using the (extract) recipie in [I]Brewing Classic Styles[I]. I sampled one after four weeks and it was good, but it is markedly better after two months in the bottle. I read somewhere that Tasty recommends conditioning for an extended period (I believe 4-6 months) before drinking. I think that is good advice, but it is an excellent beer even now.

I have it fermenting right now. I just added the dry hops to it, It calls for 7 more days in the fermenter and then bottle time. I used the more beer version and Tasty helped them formulate it. I can post the ingredients maybe wednesday night.

It's a hell of a beer, that's for sure. I did the extract version several batches ago and at 8 weeks in the keg, the beer transformed into one of the best I'd made. The roast came out and melded with the hops something fierce. Highly recommended.

I have the morebeer Janet's brown extract kit in primary now. Day 9. I'm planning on a 14 day primary before I add the dry hops for 7 days, then bottle. Sounds like I will need to exercise some serious restraint once I bottle.

I brewed this up a while back and it was GOOD! I also enjoyed a bit more conditioning time than normal, but it's at the top if not a bit stronger than the style calls for, and the extra hops remain evident even that long.